Brown Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 tomato (grated or finely chopped)
  • 1 large onion (cut in slivers)
  • 1 capsicum (cut in thin slices)
  • 1 tsp - grated garlic
  • 1 tsp - grated ginger
  • 1 tbsp - coriander leaves (finely chopped)
  • 2 tbsp - tamarind extract
  • 1 tsp - wheat flour
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - cumin seeds
  • 3 pinches asafoetida
  • salt to taste
  • 3 tbsp - oil
  • To roast together and dry grind:
  • 2 cardamoms
  • 2 cloves
  • 2 peppercorns
  • 1/2 cinnamon stick, broken
  • 1 bay leaf
  • 2 whole dry red chillies

How to Make Brown Gravy

  • Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
  • Heat oil, add onions, fry till well browned.
  • Drain well by squeezing, adding the oil back into pan.
  • Cool onions a bit. Grind in mixie. Keep aside.
  • In remaining hot oil, add cumin seeds, allow to splutter.
  • Add asafoetida, capsicum, ginger, garlic and stir-fry for a minute.
  • Add all dry and ground masalas, flour, and stir well.
  • Add tomatoes, tamarind extract, salt, and stir.
  • Simmer till gravy is thick and oil starts to separate.
  • Add prepared vegetables and stir. Keep cooking for 2 minutes.
  • Garnish with chopped coriander, serve with parathas, rotis, etc.

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